Sheet Pan Italian Pork with Roasted Vegetables & Spicy Lemon Dressing #269

Flat Pan Lemon Pork #269 with Roasted Vegetables & Lemon Dressing INGREDIENTS 1 Pork Roast 1 Red Onion ½ lb Brussels Sprouts 1 clove Garlic 12 oz Fingerling Potatoes 1 Lemon ¼ cup Grated Parmesan Cheese 1 Tbsp Honey 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram) optional ¼ tsp Crushed Red Pepper Flakes. step-by-step INSTRUCTIONS Prepare the ingredients 1Prepare the ingredients Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon. Season the vegetables 2Season the vegetables Line a sheet pan with foil. Transfer the halved potatoes, halved brussels sprouts, and onion wedges to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer around the edges of the sheet pan. Roast the pork & vegetables 3Roast the pork & vegetables Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the Italian seasoning; turn to thoroughly coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 25 to 27 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes. Evenly top the roasted vegetables with the juice of 2 lemon wedges.   *An instant-read thermometer should register 145°F. Make the dressing 4Make the dressing Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), garlic paste, the juice of the remaining lemon wedges, remaining Italian seasoning, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Slice the pork & serve your dish 5Slice the pork & serve your dish Transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Drizzle the pork with the dressing. Garnish the vegetables with cheese. Enjoy! More info and cooking times are on my website at https://jamestdds.blogspot.com/ tags hoisin sauce,pork,tenderloins,sheet pan dinner,green beans,baby potatoes,herbed butter,The Diabetic Diet Show,how to make sheet pan vegetables,how to make the best sheet pan vegetables,sheet pan vegetables,sheet pan roasted vegetables,roasted vegetables,the best sheet pan vegetabes,the best sheet pan vegetables ever,roasted sheet pan vegetables,the best roasted vegetables,sheet pan roasted veggies,how to roast vegetabes,vegetable side dish,sheet pan,vegetables,apollo olive oil,video,episode,spain on a fork,